Roasted Whole Chicken With Lemon & Herbs

4
Servings
25m
Prep Time
70m
Cook Time
1h 35m
Ready In


"A great Sunday night entrée. From J&G Podleski."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (468.3 g)
  • Calories 458.4
  • Total Fat - 10.9 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 1089.1 mg
  • Sodium - 656.6 mg
  • Total Carbohydrate - 4.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 3.3 g
  • Protein - 80.7 g
  • Calcium - 74.7 mg
  • Iron - 12.3 mg
  • Vitamin C - 19.4 mg
  • Thiamin - 0.1 mg

Step 1

Move oven rack to bottom third of oven.

Step 2

Preheat oven to to 425F.

Step 3

Place a small rack inside a roasting pan; pour 1 cup water in pan.

Step 4

Rinse chicken inside and out, and pat dry with paper towels.

Step 5

In a small bowl, mix together mustard, brown sugar, rosemary, thyme, garlic, oil, salt & pepper to make a paste.

Step 6

Add lemon zest and mix again; set aside.

Step 7

Squeeze juice from lemon inside cavity of chicken, then tuck the used lemon half right inside it.

Step 8

Tie legs together with kitchen string.

Step 9

Rub reserved paste over surface of chicken and using your fingers, carefully rub paste between skin and meat on breast and thighs.

Step 10

Place chicken on rack breast side down.

Step 11

Roast uncovered for 30 minutes.

Step 12

Remove chicken from oven and flip over.

Step 13

Add a bit more water if it has evaporated.

Step 14

Return to oven and roast for 35 - 40 more minutes, depending on size of bird.

Step 15

If chicken brown too quickly, cover it loosely with foil.

Step 16

When cooked, legs should move easily in sockets and thigh juices should be clear (not pink) when pierced with a small knife.

Step 17

A meat thermometer inserted in thigh (away from bone) should read 170F.

Step 18

Remove chicken from oven and let rest 10 minutes before carving.

Tips & Variations


No special items needed.

Related

Sheri

Five stars all the way for this delicious, moist and full of great flavors chicken!

review by:
(9 Mar 2018)

QueenBea

This recipe is so easy to put together and the bird turned out out so flavourful and moist. This is a keeper!!! I used white wine in lieu of water (2 cups).

review by:
(10 Dec 2017)

ellie

So good and easy too! Plus a great way to use up garden herbs. I used splenda brown sugar and bottled lemon juice but otherwise made as directed. Thanks for sharing!

review by:
(15 Sep 2016)